chocolate salted caramel

Name: Chocolate Salted Caramel
Prep time: 1 h
Cook time: 25 min
Yield: 18
Cuisine: American
Ingredients: ## SPECIAL DARK CHOCOLATE CAKE; 1 1/2 cup(s) all purpose flour; 1 1/2 cup(s) granulated sugar; 1 1/2 teaspoon(s) baking soda; 3/4 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 3/4 cup(s) hershey's special dark cocoa powder; 3/4 cup(s) boiling water; 2 - large eggs; 3/4 cup(s) low-fat buttermilk; 3 tablespoon(s) vegetable oil; 1 teaspoon(s) pure vanilla extract; ## FILLING; 1 jar(s) prepared caramel; - fine sea salt; ## CARAMEL FROSTING; 2 cup(s) butter, at room temperature; 6 cup(s) powdered sugar; 2 teaspoon(s) pure vanilla extract; 3 tablespoon(s) milk; 1 jar(s) prepared caramel; ## GANACHE; 2 cup(s) semi-sweet chocolate chips; 1 1/3 cup(s) heavy cream; ## GARNISH; - fine sea salt

60 Pinches 1 Photo

Patrick Meyer

Greenville, SC

Updated on Jul 15, 2015

A special dark chocolate cake filled with caramel topped with caramel frosting and dipped in ganache with a pinch of sea salt on top.

Rate

prep time 1 Hr

cook time 25 Min

method Bake

yield 18-24 serving(s)

Ingredients

SPECIAL DARK CHOCOLATE CAKE
1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup hershey's special dark cocoa powder
3/4 cup boiling water
2 - large eggs
3/4 cup low-fat buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
FILLING
1 jar prepared caramel
- fine sea salt
CARAMEL FROSTING
2 cups butter, at room temperature
6 cups powdered sugar
2 teaspoons pure vanilla extract
3 tablespoons milk
1 jar prepared caramel
GANACHE
2 cups semi-sweet chocolate chips
1 1/3 cups heavy cream
GARNISH
- fine sea salt

How To Make chocolate salted caramel

Step 1

Preheat oven to 350°F and line muffin tin with paper liners.

Step 2

In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt until combined; set aside.
Step 3

In another large bowl combine the cocoa and the hot water; add the eggs, buttermilk, oil and vanilla and beat until combined.
Step 4

Add the dry ingredients into the wet ingredients and mix until smooth.
Step 5

Scoop batter into prepared pans and bake for 20-22 minutes or until tops spring back when touched; remove from pans and allow to cool completely before frosting.
Step 6

In a standing mixer fitted with a paddle, mix together sugar and butter. Mix on low speed for 2 minutes then increase speed to medium and beat for another 3 minutes. Pour in vanilla, milk, and caramel. If needed, adjust frosting to a pipeable consistency, if the frosting is too stiff and milk. If the frosting is to loose add powdered sugar.
Step 7

Using the end (handle) of a cooking spoon. Place a hole going halfway down the center of each cupcake. Dip end/handle in water every 3 cupcakes.
Step 8

Fill these holes with caramel to the top. Sprinkle lightly with sea salt.
Step 9

Place a star tip in your piping bag. Fill piping bag with frosting. Frost each cupcake with a Gigi's swirl, creating 3 layers of frosting.
Step 10

Place cupcakes in the freezer for 15-20 minutes. Mix the semi sweet chocolate chips and the heavy cream in a double boiler. Stir constantly until all the chocolate chips are melted. Pour the ganache into a narrow container, and dip the cold cupcakes to cover 1/3 of the frosting. Bring the cupcakes to room temperature. Sprinkle each cupcake with sea salt.
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